After trying my hand at a 50% spelt loaf - see
I made a similar loaf with 50% einkorn flour. The stone-ground flour comes from a local restored water mill. I've read a lot, mainly on this site, about how einkorn flour is runny and sticky and won't hold its shape. E.g.,
I did recently make a loaf of mostly einkorn that I had to bake in a loaf pan - it had a very fine taste - and I wondered if I could make a 50-50 formula hold a shape better. I have also read that you won't really taste the einkorn difference until you get to a much higher percentage of einkorn flour.
The formula and procedure were nearly the same as for the 50% spelt loaf, with one exception I'll talk about in a minute.
220g sifted einkorn (Locke's mill)
all the soaker
200g white flour
150g white sourdough starter
I increased the salt from 9g to 10g in the hope of strengthening the gluten. My kitchen sifter sifted out about 7% of the flour weight, the same as for the spelt flour from the other post. I poured 150% of the weight of the bran in boiling water to make a soaker, which I added back during initial kneading.
The big difference with the spelt loaf was that I didn't use bread flour for the 50% white component By a mental lapse, I started adding all purpose flour, and only realized when I had put in 150g of the planned 200g. The remaining 50g was King Arthur bread flour, and I added another 10g for good measure.
Otherwise, the dough and its development went almost exactly like it did with the 50% spelt loaf. I did proof it about an hour longer (I was out on a visit to a local farm market), and the bulk ferment volume had tripled. Nothing wrong with the rising ability! Overall, I did two stretch-and-fold sessions as for the spelt loaf.
Now for the shaping - gulp - the dough was pretty extensible and sure enough, didn't want to hold its form. I rolled it and re-rolled it about 4 times and finally got to a point where I thought there might be some chance for a free-standing proof. If it didn't work out, I figured I would convert the loaf to a pan loaf.
After 45 minutes, the loaf was proofed enough but it had spread out a lot sideways. I suppose that was to be expected. I thought it could make a successful bake anyway, so I went ahead and slashed it and baked with steam. It baked to an internal temperature of 208° F in 30 minutes at 410° F.
You can see from the pictures that although the loaf did end up very wide, it rose decently and the crumb is quite open for this kind of flour. I think this bread would work well in a pain rustique form factor.
The flavor? It was very pleasant, but I thought the distinct einkorn taste was not very prominent. This fits in with other's remarks that a higher percentage of einkorn is needed to let its distinctive flavor come forward.